Recent content by Mike Freeman

Lets just say you could buy and Xtra Large BGE with accessories and have money left over.....

I agree as well, Aaron has been hot and he does make some fine fine Q.

For a conceptual look at 900 cfm (cubic feet per minute), 400 cfm is equal to one ton of air conditioning, so 900 cfm is equivalent to just over 2 tons of air conditioning which will cool a well built 1500 square foot house. So when you run that 900 cfm vent fan, open a door or window to keep...

If I saw that in a BBQ joint I would be having a double order, great job!!!

Florida is rockin now!!

Glad to have another Floridian on board.

Welcome Ray

1 hour ribs I have and it works ok, problem is you need a 350 degree F cooking temp and the ribs need to be a couple of feet, preferably 3 feet, above the fire. I do that by stacking middle sections and raisng the top rack to wehre the ribs are with 4 inches of the inside of the lid. The...

Tried this recipe yesterday, I think my new favorite. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean H: I made some Mexican roadside chicken tonight for dinner. It's adapted from a Rick...

I use the pellets when I cold smoke. One has to be careful of the brand because some have a lot of filler and maybe only 10% wood. I have used some that left my Smoke Pistol a gooey mess. Wasn't pretty.

Yes I am in the Cape, we all need to get together and smoke up the skies in the Fort Myers area.

My all time favorite is Real Montana maple, but it cost as much to ship as the charcoal cost. 2nd is Royal Oak, 3rd is Publix Greenwise. Not much difference between these two though, so I get whatever I am closest to at the time. Those that say there is no difference as far as imparting...

Lump only for me, I have never been able to achieve an 18 hour cook on briquets, but can with lump.

Look for the recipe on this site for Pepper Stout Beef, it's incredible, a great use for chuck.

Interesting concept using charcoal. There is a place in Boston I think, that has been using a verticle gas grill for hamburgers for a tad over 100 years, they claim that family 4-fathers invented the hamburger. Was featured on the Cooking Channel not long ago.